These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 944725)

  • 41. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
    Li L; Wang P; Xu X; Zhou G
    J Food Sci; 2012 May; 77(5):C560-5. PubMed ID: 23163937
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
    Canas BJ; Havery DC; Joe FL; Fazio T
    J Assoc Off Anal Chem; 1986; 69(6):1020-1. PubMed ID: 3804941
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Quantitative and qualitative determination of some volatile nitrosamines in various meat products.
    Stephany RW; Freudenthal J; Schuller PJ
    IARC Sci Publ (1971); 1976; (14):343-54. PubMed ID: 1033917
    [No Abstract]   [Full Text] [Related]  

  • 44. GC/CI-MS/MS method for the identification and quantification of volatile N-nitrosamines in meat products.
    Sannino A; Bolzoni L
    Food Chem; 2013 Dec; 141(4):3925-30. PubMed ID: 23993567
    [TBL] [Abstract][Full Text] [Related]  

  • 45. IV.5.d GC-MS and GC-TEA methods for the identification and quantification of N-nitroso-3-hydroxypyrrolidine.
    Lee JS; Libbey LM; Scanlan RA
    IARC Sci Publ; 1983; (45):411-21. PubMed ID: 6681348
    [No Abstract]   [Full Text] [Related]  

  • 46. Volatile N-nitrosamines in salted fish samples from high- and low-risk areas for NPC in China.
    Zou X; Li J; Lu S; Song X; Wang X; Guo L; Li J; Lin Q; Ye J
    Chin Med Sci J; 1992 Dec; 7(4):201-4. PubMed ID: 1307494
    [TBL] [Abstract][Full Text] [Related]  

  • 47. [Determination of the N-nitrosamine content in meat and meat products].
    Pokrovskiĭ AA; Kostiukovskií IaL; Melamed DB; Medvedev FA
    Vopr Pitan; 1978; (2):65-72. PubMed ID: 654211
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Nitrate, nitrite, dimethylnitrosamine and N-nitrosopyrrolidine in some Chinese food products.
    Fong YY; Chan WC
    Food Cosmet Toxicol; 1977 Apr; 15(2):143-5. PubMed ID: 873407
    [No Abstract]   [Full Text] [Related]  

  • 49. Determination of N-nitrosodiethanolamine in cosmetics by gas chromatography with electron capture detection.
    Rollmann B; Lombart P; Rondelet J; Mercier M
    J Chromatogr; 1981 Feb; 206(1):158-63. PubMed ID: 7217275
    [No Abstract]   [Full Text] [Related]  

  • 50. Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage.
    Hauser E; Heiz HJ
    IARC Sci Publ (1971); 1978; (19):289-96. PubMed ID: 567175
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Further survey of cured meat products for volatile N-nitrosamines.
    Panalaks T; Iyengar JR; Donaldson BA; Miles WF; Sen NP
    J Assoc Off Anal Chem; 1974 Jul; 57(4):806-12. PubMed ID: 4420798
    [No Abstract]   [Full Text] [Related]  

  • 52. Determination of eight nitrosamines in water at the ng L(-1) levels by liquid chromatography coupled to atmospheric pressure chemical ionization tandem mass spectrometry.
    Ripollés C; Pitarch E; Sancho JV; López FJ; Hernández F
    Anal Chim Acta; 2011 Sep; 702(1):62-71. PubMed ID: 21819861
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Occurrence and determination of N-nitroso-3-hydroxypyrrolidine in cured meat products.
    Janzowski C; Eisenbrand G; Preussmann R
    J Chromatogr; 1978 Mar; 150(1):216-20. PubMed ID: 641118
    [No Abstract]   [Full Text] [Related]  

  • 54. Analysis of N-nitrosoproline in raw bacon. Further evidence that nitrosoproline is not a major precursor of nitrosopyrrolidine.
    Hansen T; Iwaoka W; Green L; Tannenbaum SR
    J Agric Food Chem; 1977; 25(6):1423-6. PubMed ID: 562362
    [No Abstract]   [Full Text] [Related]  

  • 55. Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.
    Herrmann SS; Duedahl-Olesen L; Granby K
    J Chromatogr A; 2014 Feb; 1330():20-9. PubMed ID: 24468241
    [TBL] [Abstract][Full Text] [Related]  

  • 56. [N-nitrosamines in the air of an enterprise producing rubber footwear and rubber technology articles].
    Solenova LG; Krivosheeva LV; Smirnov GA; Khesina AIa
    Gig Tr Prof Zabol; 1990; (6):23-5. PubMed ID: 2394399
    [No Abstract]   [Full Text] [Related]  

  • 57. The evidence for the presence of dimethylnitrosamine in meat products.
    Sen NP
    Food Cosmet Toxicol; 1972 Apr; 10(2):219-23. PubMed ID: 5072821
    [No Abstract]   [Full Text] [Related]  

  • 58. Gas chromatographic determination and mass spectrometric confirmation of N-nitrosodimethylamine in fish meal.
    Skaare JU; Dahle HK
    J Chromatogr; 1975 Sep; 111(2):426-9. PubMed ID: 1159022
    [No Abstract]   [Full Text] [Related]  

  • 59. Direct gas chromatographic analysis of cyclic N-nitrosamines.
    Ray S
    J Chromatogr; 1978 Jun; 153(1):173-9. PubMed ID: 659553
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives.
    Cross CK; Bharucha KR; Telling GM
    J Agric Food Chem; 1978; 26(3):657-60. PubMed ID: 566287
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.